Italian Ricotta Cake Recipe

Italian Ricotta Cake is a moist and flavorful cake, perfect for any occasion. It’s a delightful combination of creamy ricotta cheese and zesty lemon, creating a light and fluffy texture that’s simply irresistible. Enjoy it as a dessert or a sweet treat with your coffee!


  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup (250g) ricotta cheese
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • Powdered sugar, for dusting (optional)


  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or springform pan.
  1. Mix Wet Ingredients:
  • In a large mixing bowl, combine the granulated sugar and vegetable oil. Beat until well combined.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract, lemon zest, and ricotta cheese. Mix until smooth and creamy.
  1. Prepare Dry Ingredients:
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  1. Combine Ingredients:
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  1. Bake the Cake:
  • Pour the batter into the prepared cake pan, spreading it evenly.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  1. Cool and Serve:
  • Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
  • Dust the top with powdered sugar before serving, if desired.

Enjoy your delicious Italian Ricotta Cake!

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